| TITLE/AUTHOR |
PRICE |
|---|
| Accounting for Club Operations (Schmidgall and Damitio) |
77.95 |
| Accounting for Hospitality Managers, 5th edition (Cote) |
96.00 |
| Accounting for the Hospitality Industry (Moncarz and Portocarrero) |
93.00 |
| Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5th edition (Keiser) |
81.00 |
| Basic Hotel and Restaurant Accounting 6th edition (Cote) |
76.95 |
| Book of Yields: Accuracy in Food Costing and Purchasing, 7th edition (Lynch) |
38.00 |
| Building Restaurant Profits |
19.95 |
| CapEx 2007: A Study of Capital Expenditures in the Hotel Industry |
148.95 |
| Controlling Costs in the Foodservice Industry
(Pannell-Martin) |
49.95 |
| Controlling Restaurant and Food Service Food Costs |
19.95 |
| Controlling Restaurant and Food Service Labor Costs |
19.95 |
| Controlling Restaurant and Food Service Operating Costs |
19.95 |
| Culinary Calculations: Simplified Math for Culinary Professionals, 2nd edition (Jones) |
32.00 |
| Culinary Essentials Culinary Math Skills |
29.95 |
| Culinary Math, 3rd edition (Blocker) |
35.00 |
| Federal Wage and Hour Standards for the Hotel-Motel and Retaurant Industries |
49.00 |
| Financial Accounting for Hospitality Management (Moncarz) |
54.95 |
| Financial Management for the Hospitality Industry (Andrew) |
90.00 |
| Food and Beverage Cost Control, 4th edition with CD-ROM (Dopson) |
70.00 |
| Food Service Manager's Guide to Cost Cutting—Book + CD-ROM (Brown) |
89.95 |
| Foodservice Profitability: A Control Approach -
with diskette 2nd edition (Sanders) |
94.00 |
| Fundamental Principles of Restaurant Cost Control 2nd edition (Pavesic) |
67.00 |
| Hospitality Cost Control: A Practical Approach (Asch) |
61.00 |
| Hospitality Financial Accounting (Weygandt) |
94.00 |
| Hospitality Financial Accounting Working Papers, 2nd edition (Weygandt) |
35.00 |
| Hospitality Financial Management (Chatfield and Dalbor) |
70.00 |
| Hospitality Financial Management (DeFranco and Lattin) |
76.00 |
| Hospitality Industry Financial Accounting, 3rd edition (Schmidgall) |
76.95 |
| Hospitality Industry Managerial Accounting 6th edition (Schmidgall) |
83.95 |
| Hospitality Management Accounting 9th edition
(Jagels) |
76.00 |
| Hospitality Management Accounting 9th edition Student Workbook and Study Guide
(Jagels) |
32.00 |
| Hotel Asset Management: Principles and Practices (Beals) |
79.95 |
| Hotel Investments: Issues and Perspectives 4th edition (Raleigh) |
79.95 |
| Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World (Tranter) |
73.00 |
| Math for Life and Food Service (Gudmundsen) | 39.00 |
| Menu Pricing and Strategy (Miller) |
64.00 |
| Planning and Control for Food and Beverage
Operations 6th edition (Ninemeier) |
77.95 |
| Practical Foodservice Spreadsheets Using
Lotus 1-2-3 (Sackler) |
59.00 |
| Principles of Food Beverage and Labor Cost Controls 8th edition (Dittmer) |
82.95 |
| Protecting Restaurant Profits (Miller) |
29.95 |
| Recipe Costing: The Bottom Line DVD (CIA) |
79.00 |
| Reporting Tip Income Video |
124.95 |
| Restaurant Management and Control: The Profitable Approach, 2nd edition (Villano) |
28.95 |
| Revenue Management Video and Companion Guide | 249.95 |
| Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Cost, 3rd edition (Sanders) |
77.00 |
| Uniform System of Accounts for the Health,
Racquet, and Sports Club Industry (HRSA) |
64.95 |
| Uniform System of Accounts for the Lodging Industry 10th edition |
69.95 |
| Uniform System of Financial Reporting for Clubs 6th revised edition (Schmidgall) |
69.95 |
| Prices subject to change - Prices are in U.S. Dollars |